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users rating4/4

Made "as is". Very delicious. I used fresh herbs. Pork took roughly 30 min for me. Pork is super tender and juicy. Sauce is amazing and easy to make. I may have added a bit more Port. Beautiful and highly recommend.

I made the recipe at first with the cranberries and then as leftovers, we had the roast pork with "Green Olive and Coriander Relish". First sweet, then savory. The pork was so tender and moist - at first and then again as leftovers. We will make this again.

Made as directed, and also again with pork loin roasts (tenderloin is not my favorite). Both versions were delicious and received rave reviews at my holiday gatherings. I did all the advance prep I could, and it worked beautifully.

Was familiar with this from previous
experience and decided to return to
it for the family Christmas dinner
as a break from the expected ham or
prime rib. Together with the
polenta triangles and green beans
with shallot butter, this is a
symphony of flavors and textures.
Started with a smoked fish pate,
followed by the salad with manchego
cheese and pears from Epicurious.
Family tradition dictated a Coconut
Cake for dessert, and the one from Bon Appetit
December 1999 drew rave reviews.

DELICIOUS!!! Made this for my Pre-
Christmas Eve dinner and got rave
reviews! Was definitly a "special
meal"...made this with balsamic green
beans and mashed potatoes with wilted
spinach and gruyerre cheese.

this is the best pork recipe that I have ever tasted, it is true gourmet and I have made it several times for guest that rave about it. It is very easy and just wonderful, thank you for having such grate recipes.